My Ding-A-Ling

  1. Cut radishes into quarters if smaller or into ½" pieces if larger + salt, pepper + 6 sliced scallions 2/ 2 Tbsp white wine vinegar + 1 Tbsp. prepared horseradish + 2 tsp. Dijon mustard 1/4 cup extra-virgin olive oil put half of the vinaigrette into the radish mixture 3/ 2 boneless chicken breasts, pound out to about 1/4'' thick. + salt and pepper on both sides 3 Tbsp. extra-virgin olive oil in skillet medium-high heat press down chicken firmly for good contact, 5 mins undisturbed, golden brown on one side turn over, 2 mins on the other side 4/ transfer chicken breast to vinaigrette, let sit 5 minutes Transfer to a clean cutting board cut crosswise into 4 or 5 pieces + radish salad

照烧汁 6tbsp 味淋 3tbsp 酱油 1tbsp 砂糖 1tbsp 水 100cc

  Preheat oven to 425F pat 4 (3lb) skin-on bone-in chicken breast dry; rub with 2tsp salt + pepper stir shallot, 1tbsp lemon juice in a small bowl + salt + pepper pat chicken dry; rub with oil 4tbsp place chicken in the preheated skillet and roast; turn skin side up halfway through until instant-read thermometer inserted into the thickest park registers 150F 20-25 mins transfer chicken to cutting board, let rest (temperature will rise as meat sits) place skillet on the stovetop over medium heat + 4 cups 1/4''-1/2'' torn bread + salt + pepper Toast stirring often and scrape up browned bits until golden, about 4 mins + more oil if the pan looks dry Using a slotted spoon transfer croutons to a plate + 2tbsp butter + 3 anchovies fillets to the same skillet, cook, breaking up anchovies with a spoon until butter is melted + 2 cup peas + 1/2 tsp salt + 2tbsp water + pepper cook, stirring occasionally until peas are bright green and warmed through, about 4 mins. Cut chicken mea...

 3tbsp oil medium-high heat in a large skillet + chickpeas toss occasionally, 6-8 mins until crisp and golden brown + salt, let cool whisk shallot, 2tbsp mayonnaise, 1tbsp Dijon mustard, 1tbsp red wine vinegar + salt, pepper + tuna, breaking up with a fork + chickpeas + endive + parsley + 2tbsp pickled chiles + lemon zest + lemon juice + 2 tbsp oil